Enjoy that fresh summer corn harvest with my quick and easy corn fritters recipe. Made with fresh corn, jalapenos, and a light batter, you'll be making these fried corn fritters on repeat.
If you've never had corn fritters before, you're in for a treat. Corn fritters are a fantastic way to make use of that summer corn harvest. Plus, you can whip up a batch in just a few minutes in your kitchen.
Fritters are fried pastries that can be filled with sweet or savory ingredients. Sometimes fritters are mostly dough, with a small amount of filling.
However, I like a lot of corn in my fritters. You'll find that my recipe is light on batter, and filled to the brim with corn and jalapenos. This way, we get maximum crunch and flavor, without all the filler!
Corn can be found in abundance during the summer months are your local grocery store or farmer's market. I love utilizing fresh crops when I can, especially when it's in season and cheap.
However, fresh corn is not always available, and that's okay! You are welcome to use frozen corn instead. If you're using frozen corn, you'll need to thaw it before preparing your fritters.
Corn fritter tips and tricks
Your "batter" will be thick, sticky, and filled with corn. This is normal!
Try using a ½ measuring cup to measure your batter. This ensures your fritters are equally sized.
After pouring your batter into the pan, gently flatten and shape it into a circle. Since the batter is thick, you'll have to help form your fritters into little patties once they're in the pan.
Your fritters will only need about 2-3 minutes per side before needing a flip. Don't walk away!
If you notice your fritters browning fast, turn the heat down slightly. Every stove top is different, so adjust your temperature if needed.
- 3 cups corn if using frozen, thaw first
- 2 jalapenos diced
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 large egg
- ¼ cup milk
- vegetable oil for frying
- In a bowl, add your corn and diced jalapenos. Then, add your dry ingredients: flour, baking powder, salt, and pepper. Toss to combine. Add your wet ingredients: egg and milk, stirring until ingredients are fully incorporated.
- In a skillet over medium heat, coat the bottom of the pan in vegetable oil.
- Spoon a heaping ½ cup of batter into the pan. Gently flatten the batter and form into a circle.
- Fry for 2-3 minutes per side, or until edges are lightly browned. Transfer to a paper towel lined plate.
- Optionally, serve with a dollop of sour cream or salsa on top.
- Try using a ½ measuring cup to measure your batter, this will ensure your fritters are equally sized.
- Since the batter is thick, you'll have to help form your fritters into little patties once they're in the pan.
- The most important part about making fritters is to not walk away - they will cook fast. Your fritters will only need about 2-3 minutes per side before needing a flip.
- If needed, add more oil to the pan before starting the next batch.
- If you notice your fritters browning fast, turn the heat down slightly. Every stove top is different, so adjust your temperature if needed.